Sfakian meat pie


For the dough:

  • Flour Mills of Crete organic: 700 grams
  • Yeast: 20 gr.
  • Yogurt: 200 gr.
  • Meat broth: 1 glass
  • Extra virgin olive oil ABEA: 1 glass
  • Sesame
  • Salt

For the filling:

  • Sweet mizithra cheese: 2 kg
  • Meat: 1 kg of lamb
  • Myzithra cheese: 1 kg
  • Staka: 45 gr. (3 tablespoons)
  • Butter: 45 gr. (3 tablespoons)
  • Lemon juice: from 1 lemon
  • Salt, Pepper, Oregano
  • 1 egg beaten for glaze


Boil the meat for 1 hour. Remove and cut the meat into small pieces. Add salt, pepper, oregano and lemon. Make the dough by first dissolving the yeast in warm milk and adding a little of the flour. Leave it to rise and then add the rest of the ingredients and knead well. Spread it into 2 sheets half a centimeter thick and put one on the bottom of a well-oiled pan. Spread one third of the mizithra, then half the meat on top and then layer the other third mizithra, add the rest of the meat then top off with the rest of the mizithra. Finally, spread the butter and the staka. Cover the mixture with the second pastry sheet, folding the edges of the bottom sheet and pressing them with your fingers to close it well. Glaze with the egg and sprinkle with sesame seeds then slowly bake the meat pie in the oven (180oC) for about 1 hour.

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